Print

White Chocolate Dipped Gingersnap Cookies with Holly Berries Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

Delight in the festive flavors of these White Chocolate Dipped Gingersnap Cookies. Soft and chewy gingersnap cookies infused with warm spices like cinnamon, ginger, and cloves are dipped in creamy white chocolate and decorated with colorful holly berry sprinkles, perfect for holiday celebrations or anytime you crave a cozy treat.

Ingredients

Scale

Cookie Dough

  • 10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar, divided
  • ½ cup packed brown sugar
  • 1 large egg, room temperature
  • ⅓ cup molasses
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ teaspoon ground ginger powder
  • ½ teaspoon ground cloves

Decoration

  • 1 10-oz bag white chocolate melting wafers
  • ½ cup holly berries and leaves sprinkles

Instructions

  1. Prepare the Wet Ingredients: Whip the softened butter, ½ cup of the granulated sugar, and the brown sugar together until light and fluffy. Beat in the egg and molasses until the mixture is smooth and well combined.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and salt to ensure even distribution of the spices and leavening agent.
  3. Combine Dough: Gently stir the dry ingredients into the wet mixture just until combined to avoid overmixing. Cover the dough with plastic wrap and refrigerate for 2 hours to firm up the dough and enhance flavor melding.
  4. Preheat and Prep: About 10 minutes before removing the dough from the fridge, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and pour the remaining ½ cup granulated sugar into a shallow bowl for rolling the cookies.
  5. Form Cookies: Scoop or shape 1 ½ inch diameter dough balls using a cookie scoop or your hands. Roll each ball in the reserved granulated sugar until evenly coated. Arrange 6 to 8 cookies per baking sheet, spacing each about 1 inch apart to allow for spreading.
  6. Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the tops have dried and cracked but are not overbaked. The centers should be soft and chewy.
  7. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them carefully to a wire rack to cool completely. Repeat the baking process with the remaining dough, making sure the baking sheet is cool before adding new cookie dough balls.
  8. Melt the White Chocolate: Line your countertop with parchment paper. Melt the white chocolate melting wafers in a microwave-safe bowl in 30-second increments, stirring between each until fully smooth and melted to avoid burning.
  9. Dip and Decorate: Dip each cooled cookie halfway into the melted white chocolate coating. Lightly scrape off excess chocolate from the bottom of the cookie so it lays flat on the parchment paper. When you run out of room to dip halfway, use a spoon to drizzle the melted chocolate decoratively over half of the cookies. Quickly place 2 holly leaf sprinkles and 1 holly berry sprinkle on the chocolate while still wet to create festive garnishes.
  10. Set and Serve: Allow the chocolate to harden completely at room temperature before serving or storing. This ensures the dipped chocolate sets beautifully and the garnishes stay in place.

Notes

  • Chilling the dough for 2 hours is crucial for preventing excessive spreading during baking and for flavor development.
  • Use parchment paper or silicone baking mats to prevent cookies from sticking and to ensure easy cleanup.
  • The white chocolate melting wafers can be substituted with good quality white chocolate chips or bars if needed.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
  • Adjust the baking time slightly based on your oven’s performance; watch for the characteristic cracking on top as a sign of doneness.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend suitable for cookies.

Keywords: Gingersnap cookies, white chocolate dipped cookies, holiday cookies, spiced cookies, festive desserts

Find it online: https://freshrecipehub.com/white-chocolate-dipped-gingersnap-cookies-with-holly-berries-recipe/